Japanese Sushi Chicken Cones

Serves: 4

Pre: 20 min
Cook: 10 min

Ingredients:

• 400 g chicken breast, thinly sliced
• 1 tbsp tamari
• ½ tbsp rice vinegar
• 2 tsp sesame oil
• ½ tbsp fresh ginger, grated
• 1 garlic clove, crushed
• 2 tbsp coriander, chopped
• 2 cups cooked brown rice, cooled
• 1 avocado, diced
• 1 large cucumber, cut into thin matchsticks
• 1 packet rainbow kale slaw
• 2 tbsp toasted sesame seeds
• 8 roasted nori sheets (halved to make 16 cones)

Dressing:

• 2 tbsp soy sauce
• 1 tsp wasabi (optional)
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tsp honey

Method:

Mix the tamari, rice vinegar, sesame oil, ginger, garlic, and coriander in a bowl, add the chicken, and leave to marinate for at least 10 minutes. Pan-fry the chicken over medium heat for 4–5 minutes each side until cooked through, then slice into thin strips. To make the dressing, whisk together the soy sauce, wasabi, sesame oil, lime juice, and honey.

To assemble, place half a nori sheet shiny side down and press a spoonful of rice onto one side. Add chicken, slaw, avocado, cucumber, and a sprinkle of sesame seeds. Roll into a cone shape, starting from the bottom corner and wrapping around, using a few grains of moist rice to seal if needed.

Serve the cones on a platter with the dressing on the side for dipping, and garnish with coriander if you like.